Recipe - Italian Creamy Fettuccine

1 tablespoon Olive or margarine
2 cup Broccoli flowerets
1 cup Diagonally cut or sliced up celery
One half lg Onion, cut into wedges (up
to 1)
2 Cloves garlic, minced
Three fourths teaspoon Dried basil leaves
1 One half cup (12ounce can) undiluted
Evaporated Skimmed milk
3 tablespoon Grated Parmesan cheese
1/8 teaspoon Ground pepper
2 tablespoon Cornstarch
Three fourths cup Saltreduced chicken broth
1 cup Thinly cut or sliced up red pepper
strips
One half cup Frozen petite peas
12 ounce Dry fettuccine, cooked and
drained
Grated Parmesan cheese
(optional)
Fresh basil leaves
(optional)

In a 12inch nonstick skillet, heat oil; saute broccoli, celery, onion,
garlic, and dried basil over mediumhigh heat 5 minutes. Add evaporated
skimmed milk, cheese, and pepper; heat *just* to boiling. Reduce heat;
cover and simmer 5 minutes. In a small bowl, combine cornstarch with small
amount of broth to make a paste; combine with remaining broth. Add to
skillet with red pepper and peas. Cook over medium heat, stirring
constantly, until sauce thickens and vegetables are tender. Do not boil.
Serve over fettuccine with grated cheese if desired; garnish with fresh
basil leaves, if desired.

Posted to EATL Digest 13 Sep 96

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Sat, 14 Sep 1996 12:39:11 EDT